A myriad of aromas:  peat smoke drifting towards the harbour, seared scallops and salted prawns, treacle tart, Big Red gum, antiseptic cream and Olbas Oil. The palate is that classic combo of intense sweet and smoky flavours, with salt and pepper savouriness, followed by liquorice and bonfire embers on the finish.

The reduced nose gets seaside swimming pools, ship timbers and tarry ropes, but with liquorice Allsorts and Jamaica cake sweetness, and pulled pork with barbecue sauce (including the barbecue too). The palate becomes sweeter and easier (though still mouth-drawing) blackberry jam, cinnamon swirls, hot cross buns, kippers, ash and soot.